Green Natural Split Moong Dal, Packaging Type : Jute Bag

Usage:- Small round green seeds with yellow interior, ~8–10% fat, 23–24% protein. Nutty flavor. Used as dal (split) or whole. Good source of protein, fiber and micronutrients. Staple in Asian cuisines and sprouting. Pulses are ~20–25% protein.

Culinary staple – whole beans for soups/stews, sprouted moong salads, dal from split moong. Also processed into flour (besan). Feeding (sprouts) and fermentation (tempeh/natto style). Also pet food and malt extract.

Crop cycle:- Two crops – Kharif moong (harvested Sept–Oct) and Zaid moong harvested May).

Origin state:- Leading moong producers include Madhya Pradesh and Maharashtra.